Use of Galactose-Fermenting Streptococcus thermophilus in the Manufacture of Swiss, Mozzarella, and Short-Method Cheddar Cheese

✍ Scribed by Hutkins, R.; Halambeck, S.M.; Morris, H.A.

• Book ID: 121956100
• Publisher: American Dairy Science Association
• Year: 1986
• Tongue: English
• Weight: 646 KB
• Volume: 69
• Category: Article
• ISSN: 0022-0302
• DOI: 10.3168/jds.S0022-0302(86)80361-7